Summer Panzanella Salad Recipe
This Summer Panzanella Salad captures the best of the season with fresh veggies and toasted bread, making every bite taste like a warm Italian summer day!
Servings: 6 Servings
Calories: 748kcal
Ingredients
- 6 tablespoons unsalted butter
- 5 cups cubed crusty bread
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 2 cloves garlic pressed
- 1 tablespoon dried chives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups heirloom tomato wedges
- 1 1/2 cups sliced English cucumber
- 1 1/2 cups roughly chopped red bell pepper yellow, or orange bell pepper
- 8 ounces burrata cheese drained
- 1/4 cup pickled red onion
- 1/4 cup fresh basil leaves
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a sauté pan over medium and add 3 tablespoons of unsalted butter. Cook the butter for 2 to 3 minutes, until it foams and turns a light brown. Add half of the bread cubes and quickly toss them to soak up the butter. Transfer the buttered cubes to a parchment-lined baking sheet. Add the remaining butter to the pan and repeat with the second half of the bread cubes.
- Place the tray of buttered bread cubes into the preheated oven and bake for 10 to 15 minutes, shaking the tray halfway through, until the bread is crisp on the outside with just the slightest give in the center.
- Meanwhile, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, sugar, pressed garlic, dried chives, salt, and pepper in the bottom of a large mixing bowl.
- Add the tomatoes, cucumber, and bell pepper to the bowl and toss well.
- Once the bread is done toasting, allow it to cool before transferring it to the mixing bowl. Toss everything together, then transfer to a serving platter. Arrange the burrata on the serving platter, then scatter the pickled red onion and basil leaves over the top. Serve at once.
Notes
To store Panzanella, keep it in an airtight container in the refrigerator for up to 1 day. Since the bread can become soggy, it’s best enjoyed fresh. Freezing is not recommended due to the texture of the vegetables and bread.
If needed, you can reheat the toasted bread cubes separately in the oven for a few minutes to restore their crunch before tossing them back into the salad.
Nutrition
Serving: 1serving | Calories: 748kcal | Carbohydrates: 110g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 1397mg | Potassium: 549mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2214IU | Vitamin C: 60mg | Calcium: 325mg | Iron: 8mg
